Deliciouslowcarbgoatcheesestuffedshrimp Recipes

DELICIOUS LOW CARB GOAT CHEESE STUFFED SHRIMP

Steps:

• Cut each shrimp down the back and remove vein.
• Butterfly each shrimp and pound lightly with mallot.
• Put about 1/2-1 teaspoon of herbed goat cheese inside shrimp.
• Carefully wrap each shrimp with bacon, starting with tail end and secure with one or two toothpicks.
• Do this to all shrimp until finished.
• In large pan or skillet add 2-3 tablespoons of olive oil and heat.
• Carefully add each wrapped shrimp to hot oil.
• Cook until lightly browned on all sides then remove from pan to foil covered roasting pan.
• Heat oven to broil.
• Drizzle each shrimp with sugar free syrup, not too much, just enough to flavor.
• Broil shrimps until brown, turn over to cook reverse side.
• About 3 minutes per side.
• That's it!
• Be careful of toothpicks when serving.
• Great appetizer or side with your high protein meal.

BAKED & DELICIOUS STUFFED SHRIMP

Steps:

• Preheat oven to 350 degrees.
• Shell and devein shrimp, leave on tail.
• In a 9 x 12 baking dish (this is what you will cook the shrimp in) combine the oil, garlic, salt, 1/4 cup butter and pepper.
• Heat in the oven for 5 minutes.
• Prepare stuffing: mix the basil, tarragon, onion, bread crumbs, 2 T. melted butter, 2 T. sour cream (I don't measure the sour cream too closely - add enough so the stuffing is fairly moist) and a pinch of salt.
• Split shrimp and put a scant teaspoon of stuffing in each.
• Lay in a single layer in the pan (that has oil, melted butter etc in it waiting for the shrimp!).
• Baste with the liquid in the pan.
• Enjoy!
• Cover with foil and bake 20 minutes or so until the shrimp are done.

THREE-CHEESE STUFFED SHRIMP

Steps:

• Preheat oven to 350F.
• Mix together the cheeses, basil, parsley, rosemary, panko and egg and set aside.
• Butterfly the shrimp, leaving the shell on.
• Spread the cheese mixture approximately ¼ inch thick over the top of each shrimp.
• Bake for 8-10 minutes.

LOW CARB GOAT CHEESE GNOCCHI

Steps:

• Bring a large pot of water to a gentle boil.
• Combine all ingredients in a large bowl. Use your hands and fingers to incorporate everything thoroughly into a dough ball. Break off a small handful of dough and place on a large wooden surface and roll it with both hands into a rope of about 1/2 to 3/4 inch thick and about one foot long. With a small knife, cut the rope into one inch sections. Continue making the little gnudi dumplings until all the dough is used up. You should have about 172 gnudis. Place them onto a cookie sheet lined with wax paper or non-stick foil.
• Place a batch of about 30 gnudi in the boiling water at a time. After about 2-3 minutes they will float to the surface. After they have floated for about 15 to 30 seconds, remove them with a strainer to a large platter or large bowl. Repeat until all gnudi have been cooked. Top with your favorite sauce.